Yasuyuki Nishitsuji

Quantification of DNA fragmentation in processed foods using real-time PCR.

J. Mano, R. Teshima, R. Takabatake, 2017, Food chemistry.

An endogenous reference gene of common and durum wheat for detection of genetically modified wheat.

J. Mano, Megumi Sato, S. Imai, 2012, Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan.

Changes in structure and solubility of wheat arabinoxylan during the breadmaking process

S. Simsek, K. Hayakawa, Kristin Whitney, 2020 .

Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process.

S. Simsek, K. Hayakawa, Kristin Whitney, 2022, Food chemistry.